Egg Butter Masala


6-7 hard boiled eggs
3 big tomatoes
2 big onions, sliced
50 gm cashew nuts
1 1/2 tbsp garlic paste
1 1/2 tbsp ginger paste
1/2 tsp turmeric powder
1 1/4- 1 1/2 tbsp kashmiri chilli powder
1/2 tsp pepper powder
1 tsp garam masala
1 tsp kasuri methi
1 tsp sugar
1/4-1/2 cup fresh cream
30 gm butter
2 tbsp oil
salt to taste
2 tbsp coriander leaves, chopped


  1. Cut each hard boiled egg into 2 pieces and keep it aside. Soak the cashew nuts in little water.
  2. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and grind to a paste / puree and keep it aside.
  3. Heat 1 tbsp oil in a pan and add sliced onions and saute well till transparent. Allow it to cool and then grind to a smooth paste together with soaked cashew nuts and keep it aside.
  4. In a thick bottomed pan, heat 1 tbsp oil and 25 gm butter and add garlic paste and ginger paste and saute well till the raw smell disappears.
  5. Reduce the flame and add turmeric powder and mix well. Then add kashmiri chilli powder and mix well.
  6. Add tomato puree and saute well till oil appears on top. Add pepper powder and mix well.
  7. Then add onion-cashew paste and mix well.
  8. Add 1 1/2 cup of water, salt, garam masala, kasuri methi and chopped coriander leaves and mix well.
  9. When it starts to boil, add sugar and mix well. Add fresh cream and mix well.
  10. Then add the boiled eggs and boil for 5 minutes on low flame. Adjust salt and water (add hot water if required).
  11. Transfer to a serving plate and garnish with chopped coriander leaves and fresh cream and add 1 tbsp butter…Serve hot..
Recipe Source: Magic Oven

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